Chicken Korma Curry & Garlic Rice
with Yoghurt, Parsley & Onion Chutney
- Milk
- Almond
- Sulphites
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
There's nothing like mildly-spiced korma curry topped with onion chutney for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious curry sauce!
Ingredients
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
basmati rice
1 sachet
Brown Mustard Seeds
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Eggs, Gluten, Soy, Fish, Sesame)
½ packet
cream
(Contains: Milk; )
1 bag
baby broccoli
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bag
parsley
1 packet
Chicken Drumstick Fillet
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Cut baby broccoli into thirds. Cut boneless chicken drumsticks into 2cm chunks.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and baby broccoli, tossing occasionally, until chicken is browned and cooked through, 5-6 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. Top with chicken Korma curry. • Serve with Greek-style yoghurt and onion chutney. • Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many reviewers praised the curry's delicious taste, with some saying it rivalled or surpassed takeaway versions.
- Ease of prep: Customers found this dish quick and easy to prepare, making it a great weeknight meal option.
- Suggestions: Consider adding extra vegetables like carrots or cauliflower; some found naan bread a welcome addition.
- Next-day meals: Several mentioned the curry kept well, providing tasty leftovers for lunch the next day.
- Spice level: While most enjoyed the mild flavour, some suggested adding chilli for those who prefer more heat.
